Wild Rice & Baby Kale Salad with Persimmons
Cook rice in a large saucepan of boiling water until just tender, about 45 minutes. Drain and rinse with cold water to cool; drain well.Advertisement
Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and kale; marinate at room temperature, stirring occasionally, for 15 minutes. Stir in persimmons (or apples), cranberries and parsley.
Make Ahead Tip: Prepare rice (Step 1) and refrigerate for up to 3 days.
Two types of persimmons are available during the fall and winter. Flat-bottomed Fuyus are bright orange and the texture of an almost-ripe peach when ready to eat--perfect for salsas and salads, with or without the peel. Oval-shaped, darker orange and larger Hachiyas are only edible when almost liquid on the inside. The cinnamon-apricot-flavored flesh is used in baking or can be scooped out of the skin and eaten like custard. Underripe, they are off-puttingly tart. Both types take several days to ripen at room temperature.
1 starch, 1 fruit, 1/2 vegetable, 2 fat